By John Scroggins and Guest Contributor |
November 1, 2018 7:14 pm
You’ll notice the ingredient list in this recipe for Candied Yams, shared by our friends at the National Honey Board, calls for “yams or sweet potatoes.”
But wait, you ask, aren’t they the same? Actually no. According to North Carolina Sweet Potatoes, a true yam is generally imported to America from the Caribbean.
Sweet potatoes can very in color: white, orange and purple. The orange variety was introduced to the U.S. decades ago.
Regardless of which you choose, Candied Yams are a fall favorite. Cornstarch, honey and water are cooked until clear, then poured over the yams or sweet potatoes and baked.
You can then sprinkle with nutmeg or cinnamon for the perfect fall side dish.
yams or sweet potatoes, peeled and sliced into 1/2-inch rounds
Combine all ingredients except yams in medium saucepan and cook on medium-low heat until clear.
Pour over cooked yams or sweet potatoes and bake at 400°F until tender and edges begin to brown.
Sprinkle with nutmeg or cinnamon if desired.
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